1/2 envelope unflavored gelatin
1/4 c. cold water
1/2 c. half and half cream
1/2 c. sugar
1 c. sour cream
1 pkg. (3 oz.) raspberry gelatin
1 c. boiling water
1 can (303 size) blueberries including juice

Sprinkle gelatin over cold water to soften. Combine half and half cream with sugar and heat until sugar dissolves. Add gelatin to half and half mixture and stir until dissolved.

Cool. Stir in sour cream. Put in greased ring mold or bowl to set. Dissolve raspberry gelatin in boiling water. Add blueberries, including the juice. Cool until partially set. Pour over sour cream layer and chill until firm.